During winter, few things are as satisfying as a bowl of soup or as comforting as making a simmering pot of your favorite recipe at home. It’s like a flavor-filled hug. Here are a few expert tips for making your homemade soup better than ever.
BROWN YOUR FLAVOR BASE
Always start by browning bones and veggies in butter or oil to caramelize the sugars and heighten the flavors.
DEGLAZE EVERY PAN
After sautéing, use a little wine or broth to deglaze the pan and add it to the pot.
TOAST YOUR SPICES
Before using spices like curry, cumin or chile, toast them lightly in a single layer in a hot, dry pan to deepen their flavors and remove any raw taste.
GIVE IT TIME
Simmering soup reduces the liquid, thus concentrating the flavor. Don’t rush it.
LET IT REST
Soup is usually best when the flavors have time to marry. Cover and refrigerate soup for a few hours or overnight. Later, skim off any fat, bring the soup to a simmer and taste again before serving.
FINISH WITH FRESHNESS
Finish each serving with something fresh: a squeeze and slice of lime in black bean soup, chopped cilantro on tortilla soup, torn basil leaves on creamy tomato soup, sliced green onions on chili. The list is long. The contrast of freshness sets off the cooked flavors.
Serves You Right
Le Creuset Heritage Soup Bowl, $30, Williams Sonoma, SLC.
Covered bowl by Montes Doggett, $80, O.C. Tanner Jewelers, SLC.
Blue Pheasant Bria soup bowl, $120/Set of 4, Anthropologie, SLC.
Farmhouse Soup Bowl, $9, Crate & Barrel, Murray.
Kate Spade Laurel Street soup bowl, $21, New Orientation, SLC.
In the mood for more soup? Find more delectable homemade soup recipes here.
